Preparation

• Prep your shrimp (if frozen, add them to a colander and run under cool water until thawed).
• Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
• Add the garlic and cook for about 30 seconds or until fragrant.
• Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much.
• Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them.
• Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately.
• I like to squeeze extra lemon juice over top when serving (up to you). You could also grate some fresh parmesan over top if you wish.